Volatiles and antioxidant activity of fermented Goji (Lycium Chinese) wine: Effect of different oak matrix (barrel, shavings and chips)

Abstract

The effect of oak matrix (medium toast barrel, medium toast shavings, non-toast chips, light toast chips, medium toast chips, and heavy toast chips) on the volatiles and antioxidant activity in Goji wine, a novel functional but aroma lackluster wine, were investigated. Results showed that the oak matrix used for Goji wine during aging improved its volatile profile and enhanced its antioxidant activity, depending on the toast degree and particularly the type of oak matrix. With regard to the volatiles of Goji wine, the oak shavings sample was the most efficient for the esters formation and the release of oak-related compounds. The analysis of odour activity values of volatiles in Goji wine also showed that the flavour of woody, vanilla, and clove was the highest in the oak shavings sample, which were related to the compounds such as cis- and trans-whisky lactone, vanillin, eugenol, isoeugenol, and 4-vinylguaiacol. According to the sensory analysis, the oak shavings samples had the highest score in olfactory and gustative. In addition, results of the effect of oak matrix on antioxidant activity of Goji wine indicated that Goji wine treated with oak shavings exhibited the highest antioxidant activity thanks to the high content of phenols (5.47 g/L GAE) and flavonoids (0.36 g/L).